I have recipes for both and would be glad to post one, or both, for you.

Monica, I miss that bread too! Really sticky and sooo good. I found a recipe in a book called Bread, the breads of the world and how to bake them - but judging by the pictures it isn't the same. I have a friend who works in an English store in San Diego and they sell the bread. I'll give the recipe in case you want to try it.

2 oz. malt extract

2 tbspn golden syrup

2oz butter

1 lb bread flour

1 tspn mixed spice

3/4 oz fresh yeast

6 fluid oz. warm milk

6 oz. currants slightly warmed

Glaze

2 tbspn milk, 2 tbspn caster sugar.

Melt butter, malt and syrup, cool completely. Add to rest of ingredients except currants, knead 10 minutes. Proof 1 1/2 - 2 hours until double, knead in currants. Shape into 2 loaves, proof in pans until dough reaches top of pan. Bake at 400* for 35 to 40 minutes. Melt sugar and milk for glaze, brush loaves as soon as they come out of oven. Hope this helps, A.

PaddyL, I'm not sure, but being it was a small, somewhat heavy loaf, I would say "Non-yeasted."  but if you have time to post it, I'll try both!  Thanks everyone!  Monica

AnnieT, I just saw the "fresh yeast" and I can't find it ANYWHERE!  I live in The Upstate of SC, and believe me I have looked.  I asked the local grocery store and all they said was, "Try on-line."  So, I have given up and use only the dry stuff which I buy in bulk.  Hope it doesn't make a difference.

This is from Classic 1000 Cake and Bake Recipes by Wendy Hobson.

Malt Loaf

25 g/1 oz/2 tbsp. butter

225 g/8 oz/2 cups self-raising flour

25 g/1 oz/2 tbsp. soft brown sugar

30 ml/2 tbsp. black treacle (molasses)

20 ml/4 tsp. malt extract

150 ml/1/4 pt/2/3 cup milk

75 g/3 oz./1/2 cup sultanas

15 ml/1 tbsp. caster (superfine) sugar

30 ml/2 tbsp. water

Rub the butter into the flour, then stir in the brown sugar.  Warm the treacle, malt extract, and milk, then blend into the dry ingredients with the sultanas and mix to a dough.  Turn into a greased 450 g/1 lb. loaf tin (pan) and bake in preheated oven at 160C/325F/gas mark 3 for 1 hour until golden.  Bring the sugar and water to the boil and boil until syrupy.  Brush over the top of the loaf and leave to cool.

The baking time might be less; I'd check at 40 minutes.  There's another malt loaf recipe in this book that's made with ww flour, makes a 2 lb. loaf, and if you'd like that, I'll post it as well.  Also there's another recipe with All-Bran.

Thanks again everyone!  This is such a friendly and great site!  I will be busy trying out these recipes!  I'll let you know.  Monica

like most Brits, we are all looking for the malt loaf recipe...... there are many around but unfortunately none are quite what we are looking for unless, ,,,,,,,,,,,,,

There was a miller in Wantage, UK called Clarks and they used to make the "stuff" that went to nearly all the bakers in UK for the malt loaf. It is/was called Sultarnex,  they would sell Sultarnex to the public with the recipe just add flour etc, but that was it.

 I humped a 5 pound bag of it back from Wantage on my last trip to UK.

 I have just googled and it appears that Soreen have been making the malt loaf since 1980.

 IF by chance you happen to get/find a recipe that tastes like the real thing, please post it in large print... :-))))  qahtan

i don't know whether it happens in the US supermarkets, but in the UK, if you go to the bakery counter, you can ask for fresh yeast for FREE (Not many people know this!). Because it's fresh, it has to be used so i'm sure they could afford to give you a few grams! Worth a try!

Monica

I dont know if you are still after the rmalt loaf recipie. Search The fresh Loaf site for Malt bread there is one that looks very good.

Monica, have you tried Delia's Sticky Malt Loaf? The ingredients are quite like Soreen's. It's too hot here, at the moment, to even think of baking.

http://www.deliaonline.com/recipes/sticky-malt-loaf,842,RC.html